emerging trends & innovative food packaging …

20th November – 12th December, 2021 [Batch 3]

FOUR WEEKS INTERNSHIP COURSE ON

EMERGING TRENDS & INNOVATIVE

FOOD PACKAGING TECHNOLOGIES IN

FOOD INDUSTRIAL PRACTICES

Organised by: Department of Food Technology (NBA Accredited),

Haldia Institute of Technology (An Autonomous Institute)

(NAAC Accredited ‘A’ grade Institute)

In collaboration with:Indian Institute of Packaging(An Autonomous Body under MOCI, GoI)

Supported by:Food Safety and Standards Authority of India

In association with:Food Industry Capacity and Skill Initiative

Creative Partner(s):

Chief Guest(s)

Shubhabrata BasuHead Packaging and Quality,

East India Pharmaceutical Works Limited

Bidhan DasDeputy Director & Regional Head,

Indian Institute of Packaging, Kolkata

Prof. Gourab Chatterjee,Head, Dept. of Food Technology,Haldia Institute of Technology

President, AFST(I) Haldia Chapter

Col. Pramod DahituleDirector,

Eastern & North Eastern Region,FSSAI, Kolkata

Dr. Tanweer AlamDirector Incharge,

Indian Institute of Packaging

Course Coordinator(s)

Prof. Sumita DasProfessor, Dept. of Food Technology,

Haldia Institute of TechnologyHon. Secretary, AFST(I) Haldia Chapter

Sunil Kumar MarwahCEO, FICSI

Course Trainer(s)

Course Structure:

Course Objective:

To enable and engage the students and professionals to be aware of the food

packaging and its related guidelines, standards and emerging trends in process

both nationally and globally. Under this severe pandemic with the restriction in

mobility and non-feasibility of real-time Internship opportunities, this virtual

training shall mitigate the gap of academia and industry for having better

understanding on food packaging and labeling principles and its relevance to food

industrial practices.

Module 1: Definition and Functions of packaging; Type of packaging materials

(Plastic, Paper & Paper Board) Selection of packaging material for different foods;

Methods of packaging and packaging equipment.

Course Trainer(s): Bidhan DasDate: November 20, Time: 10.30 am-1.30 pm

Module 2: Mechanical strength of different packaging materials; Printing of

packages; Barcodes & other marking; Interactions between packaging material

and foods; Environmental and cost consideration in selecting Packaging materials.

Course Trainer: Bidhan DasDate: November 21, Time: 10.30 am-1.30 pm

Module 3: Quality control testing of packaging materials (PM) in food industries as

per compliance; Rigid and semi rigid containers; Flexible containers; Sealing

equipment; Aseptic and shrink packaging; Secondary and transport packaging.

Live Demonstration Session for WVTR & OTR, UTM, Bursting Strength Tester,

Vibration Tester, Climatic Chamber, Compression Tester, Drop Tester


Module 4: The physical and chemical properties of the packaging materials used

for foods in relation to polymer processing, properties of food and processing.

Principles and practices for the testing of packaging materials and package

designs.


Module 5: Packaging requirements and their selection for raw and processed

foods including Meat, Fish, Poultry, Eggs, Edible Oil, Milk and Dairy Products,

Fruits and Vegetables, Cereal Grains and Baked Food Products, Beverages,

Snacks & RTE Products,

Course Trainer: Shubhabrata BasuDate: December 4, Time: 10.30 am-1.30 pm

Module 6: Safety Considerations in Food Packaging, Food Packaging &

Environment, Recycling, Composting, Thermal Treatment & Land Fill, Innovation in

packaging materials in the light of COVID-19. Shelf-life evaluation of packaged

food products.


Module 7: Manufacture of packaging materials; Potential bio-composite Materials

for food packaging; Packaging & Labelling Regulations in Food Industry as per

FSSAI; Labelling requirements, Labelling and symbols used in packaging

products; restriction on advertisement,

Course Trainer: Dr. Tanweer Alam & Bidhan DasDate: December 11, Time: 10.30 am-1.30 pm

Module 8: Advances in Packaging Technologies: Box, Bottle, Tetra, Pouch,

Vacuum, MAP, CAP, Active packaging, Intelligent packaging, Nano-packaging,

Irradiated food packaging, Smart packaging, Sustainable packaging and Ancillary

packaging.


Course Specific Objective:

After completion of this internship the students will be able to:

CO1: To define, understand, and relate basic packaging technologies with respect tomanufacturing methodologies, potential material development to addresssubstantiated solutions to practical food preservation and transportationproblems.

CO2: Recognize the need, and to have the preparation for independent, life-longlearning in the emerging areas of packaging technology in synergy with othertechnological applications.

CO3: Interpret and demonstrate as a professional, who has comprehensiveknowledge on regulatory requirements for food packaging and allied areas to meetsocietal needs within realistic constraints such as economic, environmental,ethical, legal, cultural, health and safety, feasibility, and sustainability.CO4: Examine and analyze quality problems associated with difficulties related topackaging material, methodologies and food components to be packaged.

CO5: Create, develop and formulate appropriate packaging technologies with theaid of various tools with a view to work in real life situations and as independententrepreneurs.

CO6: Communicate to defend effectively on professional activities in order toestimate and support societal awareness and need on packaging technology.

1. To develop the knowledge about the innovative Packaging Technology thatexists in society.

2. To make the students equipped with understanding of criteria required fordesigning a successful packaging system for any food product

3. To identify the risks associated from the packaging materials in relation tooverall food process and implementation.

4. To acquire updated knowledge about the new technologies that are developingin packaging industries

Course Outcome (COs):

Certificate Template

Salient Features of the Course:

For Registration Please Contact :

Who can enroll for the Course?

[email protected]

Certificate

from IIPLimited

Seats

❖ Total Twenty Four (24) hours lecture modules for the entire course❖ Nationally recognized course trainer(s) from IIP❖ Live demonstration session for quality testing in packaging❖ An opportunity to get Four-Weeks Internship Certificate by IIP❖ Faculties will get 8 days FDP from IIP❖ Food Industry specific Case Study/Assignment.❖ Internal & External Assessment as part of continual evaluation by IIP❖ Classes are scheduled primarily on Saturdays and Sundays from 10.30 am–

1.30 pm (Morning classes)❖ Detailed course materials would be provided as per requirements

❖ B.Tech/ M.Tech/ B.Sc/ B.Voc/ M.Sc Students/ Research Scholars from FoodTechnology/ Food Science/ Nutrition/ Biochemical Engg./Biotechnology/Chemical Engg.

❖ Professionals from different Food Industries/ Biochemical Industries/ AlliedIndustries

❖ Faculties From Academia/ Research Organizations❖ Entrepreneurs/ Start-up Planers/ Food Industry Consultants

Course Fee: ₹ 2400 Course Fee: $50

Indian Students/ProfessionalsClick here to register

Foreign Students/ProfessionalsClick here register

mailto:[email protected]

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emerging trends & innovative food packaging …

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